Green Coconut Curry
Viphalay in Edmonton makes such an amazing version of this curry. This recipe uses a pre-made Green Curry Paste to help very closely imitate. The Aroy-D branch is top notch, and you use chicken, tofu or shrimp for this, depending on your mood (or what you’ve got in the freezer!)
Let’s go shopping.
2 chicken breasts, cubed
1 tbsp oil
1 onion, roughly chopped
2 cloves garlic, minced
1/4 cup green curry paste (Aroy-D Brand)
1 400mL can coconut milk
1 cup broccoli, florets cut in half
1 green bell pepper, diced
1 cup sugar snap peas, cut in half
1/2 cup white button mushrooms, quartered
1 tsp fish sauce (optional, but gives great flavour)
1/2 cup basil leaves, torn
For serving
Rice noodles, coconut/jasmine/cauliflower rice
Lime Wedges/Green Onions/Fresh Basil or Cilantro
Build the curry
In a large pot or dutch oven, turn the heat to medium high. Add the oil, onion and garlic and saute until soft but not browned, about 3-5 minutes.
Add the chicken and cook until white, about 5 minutes. The chicken does not need to be fully cooked through yet as it will continue to cook.
Add the curry paste and saute until fragrant, about 2 minutes.
Add all of the vegetables, mix well, and add the coconut milk and 1/2 cup of water. Bring the curry to a low boil and cook for about 10 minutes.
Stir in the fish sauce and torn basil leaves and you’re ready to serve atop a pile or noodles or rice, along with a lime wedge for flavour.
